HENDI Pastry Spatula 220 mm for Cream and Glaze Work

A pastry spatula spreads, smooths and transfers soft mixtures such as buttercream, fondant and glazes without tearing or dragging. The thin, flexible blade glides under the product, lifts it cleanly and lays it down again in an even layer. The elasticity of the steel allows the blade to bend slightly under pressure, so the edge stays in contact with the surface while the operator adjusts the angle for a flawless finish.

The operator holds the handle in a pencil grip for fine detail or in a full grip for larger areas. The blade is loaded by pressing the edge into the mixture and drawing it across the bowl or board; the same motion spreads the mixture on the cake or tray. A slight twist of the wrist lifts the blade free without disturbing the smoothed surface.

The working part is a 110 mm stainless-steel blade that resists corrosion and will not react with acidic ingredients. The handle is polypropylene, shaped to fit the hand and reduce fatigue during long decorating sessions. Overall length is 220 mm and width is 17 mm, giving a compact tool that stores easily in a drawer or on a magnetic strip.

The 220 mm length balances reach and control: long enough to cover a standard cake tier in one stroke, short enough to manoeuvre in tight spaces. The 17 mm width keeps the blade narrow for precision work around edges and corners.

Cleaning is by hand in warm soapy water; the polypropylene handle and stainless-steel blade are not dishwasher-safe. After washing, the spatula is dried immediately to prevent water spots on the steel.

The catalogue places this article in the pastry and cake-decorating section under small tools and utensils.